Effect of Fermentation on Some Qualities of Yellow Fleshed Sweet Potatoes
Student: Zulai Muhammad Kabir (Project, 2025)
Department of Food Science and Technology
Kaduna Polytechnic, Kaduna
Abstract
The effect of fermentation of the yellow fleshed sweet potatoes flour was evaluated.The result
showed how fermentation techniques affect the functional properties, proximate composition,
mineral content, vitamin composition, microbiological analysis of yellow flesh sweet potato
flour. For the proximate property, moisture content ranged from 2.5- 3.0%for fermented and non
fermented, Ash from 2.10 – 2.80%,fermented and non fermented Fat from 1.70 – 0.90%, Crude
fiber 2.30 fermented - 2.50% non fermented, Protein 4.80 – 4.00% , Carbohydrate 86.9- 87.8%.
The result for proximate analysis showed significant difference (P
Keywords
For the full publication, please contact the author directly at: zulaihat360@gmail.com
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Institutions
- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 116
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 240
- University of Ibadan, Ibadan, Oyo State 14